The Ultimate Vegan Rainbow Salad

IMG_1296 How beautiful is this salad? I can't stop staring...and drooling...

I crafted this salad after seeing a photo of one similar. It was love at first site - literally all of my favorite foods happily together in the same bowl. Now I am not a vegan, or even a vegetarian, but I do happen to eat in such a way quite often. Sometimes I just need a bowl of veggies, quinoa, and hummus in my life!

I'll be honest and say there is a lot of prep that goes into making this salad - but it's never been more worth it! Dan ate one too, and he is a rare steak eater! I advise making the hummus, cooking the quinoa, and roasting the chickpeas ahead of time - that way you can focus your efforts on baking the sweet potato, chopping the veggies, and assembling your delicious masterpiece.

I used my hummus and roasted chickpea recipes, linked below.

Hummus Recipe | Roasted Chickpea Recipe

Vegan Rainbow Salad
Recipe Type: Salad
Author: Laurenda Marie
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/2 cup roasted chickpeas prepped ahead of time (see link above this box for recipe)
  • 1/2 cup hummus prepped ahead of time (see link above this box for the recipe)
  • 1/2 medium avocado, sliced
  • 1 cup cooked quinoa
  • 1 cup shredded red cabbage
  • 1/2 red pepper, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 medium sweet potato, cubed
  • 1 tsp coconut oil
  • 1 tsp salt for sweet potato + additional salt to taste
  • pepper to taste
  • 1 tbsp olive oil for topping (optional)
Instructions
  1. Roast chickpeas according to recipe above (I make ahead of time so I can use the oven for the sweet potato)
  2. If using homemade hummus, prepare ahead of time
  3. Pre-heat oven to 400* (for sweet potato)
  4. Prepare quinoa according to directions on package (I also prepped ahead of time)
  5. In a small bowl, coat the sweet potato cubes with melted coconut oil and salt
  6. Evenly disperse the sweet potato on a baking tray and bake for 30 minutes, tossing half way through
  7. Place sesame seeds in a small fry pan over medium heat (no oil) and toss until lightly brown, about 7 minutes
  8. Prepare salad, keeping ingredients separate to create a pretty rainbow affect.
  9. Top with toasted sesame seeds, salt & pepper to taste, and a drizzle of olive oil (optional)

 

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